Mushroom Quinoa Veggie Burger

We have more than just meat! We offer a wonderful selection of organic and wild mushrooms, and we’re always looking for new ways to use them. This veggie burger is umami-rich and packed with protein. Black garlic mayonnaise brings out the smoky sweetness.

Preparation

Pulse mushrooms in a food processor until cut into pea-sized pieces. Heat truffle butter in a large skillet over medium-high heat. Add mushrooms; season with salt and pepper. Cook mushrooms, stirring occasionally, until they’ve expressed all of their water and are dry, about 15-20 minutes. Add thyme. Turn heat up to high and sauté until browned, about 5 more minutes. Remove from heat.

Add quinoa and water to a small saucepan over medium-high heat. Bring to a boil. After about 1 minute, turn heat down to low and cover; simmer until quinoa has absorbed all the water and is fluffy. Spread quinoa in a thin layer on a sheet pan to cool completely and dry out a bit.

Add mushrooms and quinoa to the food processor, with ½ of the black eyed peas. Puree until smooth.

Meanwhile, take half of the black garlic and mash until smooth (add a teeny bit of hot water if garlic is too hard or dry). Stir in mayonnaise and remaining black garlic. Refrigerate until needed.

When ready to cook, form patties (about 6 ounces each) and set on parchment paper. Season each side with salt and pepper.

Heat a little olive oil over medium-high heat in a large skillet or griddle. Cook patties until browned and crisp on each side, about 6-8 minutes total. Just before patties are done, add a slice of cheese to each and cover to melt.

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